This aged vegan cheese wheel is bound to capture consumer attention on the shelf. Coated with Black Ash, the product exhibits a refined texture that is "dense, smooth, [and] creamy." The taste of the product also stands out with a "mildly tangy, buttery sweetness."
Miyoko's Creamery, which is based in Sonoma, California, fermented cashew cream with live cultures to achieve the flavor and texture quality of the vegan cheese wheel. In addition to being dairy- and lactose-free, the product also does not include any cholesterol, gluten, and soy. It is non-GMO, as well.
The company also suggests possible pairings and recipes for the vegan cheese wheel. An example of this would be the Vegan Black Ash & Pear Crostini.
Aged Plant-Based Black Ash
Miyoko's Creamery Boasts a Vegan Cheese Wheel, with Perfect Texture
Trend Themes
1. Aged Vegan Cheese - An opportunity for disruptive innovation lies in the development of new flavors and textures for aged vegan cheese products.
2. Plant-based Cheese Alternatives - There is a potential for disruptive innovation in creating plant-based cheese alternatives that mimic the taste and texture of traditional dairy cheese.
3. Vegan Gourmet Foods - Disruptive innovation possibilities exist in the expansion of vegan gourmet food options, offering high-quality products that appeal to a wider range of consumers.
Industry Implications
1. Vegan Food Industry - The vegan food industry has an opportunity to capitalize on the growing demand for innovative and high-quality dairy alternatives.
2. Plant-based Cheese Industry - The plant-based cheese industry can benefit from investing in research and development to create innovative products with unique flavors and textures.
3. Gourmet Food Industry - The gourmet food industry can tap into the vegan market by offering vegan-friendly options that match the taste and quality of traditional gourmet products.